Noeteca

San Francisco

In a Nutshell

French-inspired tapas include a croque Napoleon with black forest ham; award-winning wine list with lesser known European varietals

The Fine Print

Promotional value expires Apr 1, 2013. Amount paid never expires.Limit 2 per person, may buy 1 additional as a gift. Limit 1 per table. Reservations recommended for parties of 5 or more. Dine-in only. Not valid during special events or closures. Must use promotional value in 1 visit. May not be combined with other discounts, including happy hour.Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

$10 for $20 Worth of Food and Drink

At brunch, patrons can order old-fashioned granola ($6.50) with fresh berries or a mushroom quiche ($9.50) with onion and cheese. The dinner menu includes salmon tarte flambèe ($12), custom cheese plates ($8-$19), and a croque Napoleon ($10.50) with bread pudding, emmantaler, and black forest ham.

Noeteca

Noeteca‘s owners spent their lives looking forward to running their own restaurant, so it’s no surprise that the French-inspired tapas spot feels comfortable in its own skin from early morning meals until late into the night. During the day, Noeteca seems like a cafe, where patrons sip on international coffees from local roasters brewed by the cup or for personal-sized French presses. At brunch menu, familiar dishes share space with ambitious French-inspired offerings—the croque monsieur becomes a croque Napoleon with slices of bread pudding layered with black forest ham and emmantaler. When the weather is nice, guests can wander out to a patio colored by a flower and herb garden to learn the sun’s secret handshake.

As evening falls, candlelight fills the dining room and guests switch their focus to wine. The award-winning list includes more than 30 varieties, each available by the glass or half-glass. For dinner, patrons can build their own cheese plates or share a tarte flambèe, Alsatian flatbreads the San Francisco Bay Guardian said have “a lovely thin, blistered crust that was a bit softer and more luxurious than a typical pizza crust”.